Southwestern Pizza

Originally from Sysco, Onion ring and things featured a recipe that took my attention as they make a few adjustments to the advertised recipe. It was a commercialized recipe that was meant for 300 servings and though we might need it some time in the future, let's just stick with a recipe just for one..

4 (9-inch) flour tortillas
1 can (15 ounces) whole corn kernel, drained
1 can (15 ounces) black beans
1 large tomato, chopped
1/2 small onion, peeled and finely chopped
1 jalapeno, seeded and finely chopped
1 cup cheddar jack cheese, shredded
1 large avocado, pitted and sliced
2 tablespoon green onions, chopped
2 tablespoons oil
1 clove garlic, peeled and minced
For the Creamy Enchilada Sauce
1/2 cup enchilada sauce
1/4 cup sour cream

  1. In a pan over medium heat, heat 1 tablespoon of the oil. Add onions and cook until limp. Add tomatoes and jalapenos and cook until softened. Add corn and continue to cook until heated through. Remove from pan and drain excess liquid, if any. Set aside.
  2. In a pan over medium heat, heat the remaining 1 tablespoon of oil. Add garlic and cook, stirring regularly, until aromatic. Add beans and its liquid from can. Continue to cook, smashing with back of spoon or with a potato masher, for about 3 to 5 minutes or until slightly thickened. Remove from pan.
  3. Divide refried beans and spread on each of the flour tortillas. Arrange tortilla on a lightly greased baking sheet. Divide corn-tomato mixture and spoon on top of refried beans. Divide cheese and sprinkle on top of corn-mixture. Bake assembled flour pizzas in a 400 F oven for about 8 to 10 minutes or until tortillas are crisp and tops are golden and bubbly. Remove from oven.
  4. Drizzle enchillada sauce on top of pizzas, garnish with green onions and avocado slices. Cut each into four and serve hot.
  5. For the Creamy Enchilada Sauce
  6. In a bowl, combine sour cream and enchilada sauce and whisk until well-blended.
Posted by Diane Araga, on July 19, 2013 at 9:00 AM